Chocolate Stout Sour Cream Cake

This St. Patrick’s Day stout  cake will make you feel like you’ve struck dessert gold.

1 hour 30 minutes
Amount of Servings
12 servings

1 cup Stout Beer 

½ cup unsalted butter

2 cups granulated sugar

¾ cup unsweetened cocoa powder 

2 large eggs

1 cup FAGE Sour Cream

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

¾ teaspoon salt



½ cup unsalted butter, at room temperature

¼ cup FAGE Sour Cream

1 teaspoon vanilla extract

3 cups powdered sugar

1 tablespoon milk or heavy cream

Pinch of salt


Optional decorations:

St. Patrick’s Day decorations and green sprinkles

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Set aside.
  2. Combine beer and butter in a saucepan over medium-low heat. After the butter is completely melted, whisk in sugar and cocoa powder, and remove from heat to cool to room temperature.
  3. In a large bowl, beat eggs, sour cream, and vanilla extract. Add the cooled chocolate mixture and combine until smooth.
  4. In a medium bowl, add flour, baking soda, and salt. Gradually incorporate the flour mixture to the chocolate mixture and mix until smooth.
  5. Pour batter into the pan and bake for 45 minutes to one hour, or until a toothpick inserted in center of the cake comes out clean.
  6. Cool completely on a wire rack.
  7. For the frosting, add butter, sour cream, vanilla extract, sugar, milk, and salt to a medium bowl and beat on low speed with a handheld mixer for 2-3 minutes or until the frosting is light and fluffy.
  8. Decorate the cake with the sour cream frosting and your favorite decorations.
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